extra quick drop cookies in waffle iron baked goods
Julieta Heuman
Ingredients
* 1 cup all-purpose flour
* 1/2 cup granulated sugar
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup unsalted butter, softened to room temperature
* 1 large egg
* 1 teaspoon vanilla extract
* 1/2 cup semisweet chocolate chips
* Waffle iron (non-stick or lightly greased)
* Cooking spray or melted butter for cooking surface
* Optional toppings: powdered sugar, chopped nuts, sprinkles, etc.
Steps
Are you ready to create some delicious and extra quick drop cookies using your waffle iron? Follow these simple steps:
Ingredients:
* 1 cup all-purpose flour
* 1/2 cup rolled oats
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup unsalted butter, melted
* 3/4 cup brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup semisweet chocolate chips
Instructions:
1. Preheat your waffle iron and lightly grease it with cooking spray or melted butter.
2. In a medium-sized bowl, whisk together the flour, oats, baking powder, baking soda, and salt until well combined.
3. In another large bowl, beat the melted butter and brown sugar until light and fluffy.
4. Add in the egg and vanilla extract and continue to beat until fully incorporated.
5. Gradually mix in the dry ingredients until a dough forms.
6. Fold in the chocolate chips until they are evenly distributed throughout the dough.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the preheated waffle iron.
8. Bake for 1-2 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
9. Carefully remove the cookies from the waffle iron and let them cool on a wire rack for a few minutes before serving.
Enjoy your extra quick drop cookies with some milk or a cup of tea! These cookies are perfect for busy mornings or as a quick snack on the go. They can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.